Breakfast Carbonara

Breakfast Carbonara

Recipe by Steve @ SeriousKeto
5.0 from 1 vote Only logged in users can rate recipes
Course: Breakfast u0026amp; EggsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

405

kcal
Total Carbs

4

grams
Net carbs

4

grams
Fat

29

grams
Protein

29

grams

Breakfast carbonara was one of my favorite weekend brunch comfort foods after I discovered Alton Brown’s recipe in his book, Everyday Cook. I haven’t had it since I went keto almost three years ago. With a few tweaks, including the popular viral keto noodles, breakfast carbonara is back on the menu. If you’re looking for something new to do with your keto spaghetti/ramen, this recipe is perfect for a weekend brunch. It’s total keto comfort food.

Ingredients

  • 4 servings keto spaghetti

  • 8 oz ground breakfast sausage (225g)

  • 2 green onions, thinly sliced

  • 1/4 cup flat leaf Italian parsley, finely chopped (7g)

  • 1/3 cup pork rind panko (10g)

  • 1 TB orange zest

  • 3 oz fresh grated parmesan (90g)

  • 4 larg eggs, room temp and beaten

  • 1 tsp black pepper, freshly ground

  • 1/4 cup heavy whipping cream (60mL)

Directions

  • Make the keto spaghetti noodle recipe, ideally the night before.
  • In a 12 inch cast iron skillet over medium high heat, brown the ground breakfast sausage.
  • Either while the sausage is browning or before (depending on your multi-tasking prep skill) do steps 4 and 5
  • Combine the parsley, pork rind panko and orange zest in a small bowl and set aside.
  • Whisk together the eggs, parmesan and black pepper and set aside.
  • Once the sausage is brown and crumbled, add the green onions. Stir and cook for 2-3 minutes until fragrant.
  • Add the keto spaghetti to the sausage and stir until the noodles have absorbed any sausage fat and the sausage is well combined with the noodles.
  • Pour the egg mixture into the skillet. Cook, stirring frequently, until you see the bottom of the pan start to dry.
  • Add the heavy whipping cream (optional, but this makes the dish more saucy). Stir and cook for another minute or two before removing from the heat.
  • Transfer to plates and sprinkle the parsley/panko/zest mixture on top.

Recipe Video

Notes

  • Nutritional info is based on a serving size of 1/4th the total recipe. That is a VERY generous and fill portion size.
  • Prep time assumes that you have already made the keto spaghetti recipe.

4 Comments

  1. Pingback: Keto Breakfast Carbonara - Crazy, Or Crazy Delicious?

  2. Pingback: Keto Breakfast Carbonara - Crazy, or Crazy Delicious? - Lesmalin

  3. Barbara Snow

    Hi Steve, not sure if I should leave a comment here or on YouTube. I’ve made this twice now and it’s amazing! I’m not a fan of sausage so this time I’m using ground turkey, which I prefer. It makes a LOT of food and it’s very filling. Thank you for another meal staple in the rotation!

  4. Pingback: Keto Breakfast Carbonara - Crazy, or Crazy Delicious? | EpersianFood

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